Grilled salmon topped with fresh mango peach salsa! This healthy and colorful meal is perfect for summertime.
Prep Time15 minutesmins
Cook Time10 minutesmins
Total Time25 minutesmins
Course: Main Course
Cuisine: American
Keyword: salmon
Servings: 4
Calories: 329kcal
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Ingredients
For the Mango Peach Salsa:
3peaches,peeled and diced
1large ripe mango,peeled and diced
1/2cupchopped red onion
1/3cupchopped cilantro
1jalapeño,seeded and minced
Juice of 1 large lime
Kosher salt,to taste
For the Salmon:
4(6-8 ounce) pieces salmon, about 1 inch thick
Olive oil,for coating salmon
Kosher salt and black pepper,to taste
Hot honey or honey,for drizzling, optional
Instructions
First make the salsa. In a medium bowl, combine the peaches, mango, red onion, cilantro, jalapeño, lime juice, and salt. Gently stir and set aside.
Pat the salmon with a paper towel to remove excess moisture. Rub each piece of salmon with oil and sprinkle generously with salt and black pepper.
Preheat grill to high heat of 450-500 degrees F. Clean grill well and oil the grates with an oil-soaked paper towel.
Place salmon filets directly on the grill, skin side down. Close the lid and grill for 5 to 6 minutes. Check with a metal spatula, if the salmon has nice grill marks and comes off the grill easy, you can go ahead and slowly flip it over.
Cook for another 2 to 4 minutes, cooking time will vary depending on the thickness of your salmon. The salmon is done when it flakes easily with a fork. Don’t overcook.
Transfer to a platter and drizzle with a little hot honey or honey, if using. Let rest for 5 minutes. Remove the skin from the salmon and serve with mango peach salsa.